30 THE JERSEY, ALDERXEY AND GUERNSEY COW, 



Spring and summer months. Butter is made every 

 second or third day." 



The following letter from Col. Le Couteur to Col. 

 Geo. E. Waring, Jr., Secretary of the American Jersey 

 Cattle Club, in response to inquiries made in behalf of 

 the Club, will give interesting particulars down to a late 

 date from the Island of Jersey : 



"Belle Vue, September 14, 1869. 



"I have only experience to add to anything I maj/* 

 have written in my essay on the Jersey cow in the Jour- 

 nal of the Royal Agricultural Society of England, in 

 1 844, which has reappeared in the Transactions of the 

 New York State Agricultural Society of 1850. 



" Our farmers have not the singular variety of ideas 

 as to the appearance and character of our breed which 

 you describe to prevail among the members of your 

 Club. Our breed is believed to be a local pure breed, 

 its original milking and butyraceous qualities having 

 been improved, more than three-quarters of a century 

 back, by carefully crossing in the line : in that view, 

 then, without much regard to beauty of form. Later, 

 since the formation of our present Society, of which I 

 was the first honorary secretary in 1834, great attention 

 has been constantly paid to combine beauty of form 

 with butter-producing habits. 



" The outline history of our breed is this : In the year 

 1789, the Jersey cow was already considered so good, 

 so superior to any then known, I imagine, that an act 



